Place a metal bowl and whisk attachments in the freezer for 10 minutes. In a microwave safe bowl, melt ½ cup of Nutella in the microwave for 30 seconds. Place the Ferrero Rochers in the freezer
¾ cup Nutella, 1 Package of Ferrero Rocher
Using a mixer and the cold bowl, beat the heavy cream on high speed until soft peaks form. In a separate bowl, mix the sweetened condensed milk, vanilla, and Nutella.
2 cups Heavy cream, 14 oz Sweetened condensed milk, 1 tablespoon Pure vanilla extract
Take the whipped cream off the mixer. Pour in half of the Nutella mixture. Use a rubber spatula to fold it into the whipped cream. Be gentle, mix until almost combined. Pour in the rest of the Nutella mixture and fold it in.
Melt the ¼ cup of Nutella in the microwave for 20 seconds. Take the Ferrero Rocher out and chop into small pieces. In a 9X5-inch loaf pan, pour a third of the ice cream. Drizzle a third of the melted Nutella and a third of the chopped truffles.
¾ cup Nutella
Pour another ⅓rd of the ice cream, drizzle a third of the Nutella and sprinkle another third of the chopped truffles. Then, pour the rest of the ice cream on top. Drizzle the rest of the Nutella and use a butter knife to gently swirl it in. Top with the rest of the chopped Ferrero Rochers.
Cover the loaf pan with cling wrap and aluminum foil and place in the freezer overnight.